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Carbonara is one of my favorite pasta dishes and I had been craving it. A carbonara pasta is normally made from an egg yolk, pecorino romano, bacon and pepper. Asparagus is in season and I was thinking that it was similar in shape to penne pasta and that and asparagus penne carbonara would be really nice. Carbonara is really easy to make and it comes together in less time that it takes to cook the pasta. The asparagus carbonara was really good! It was a nice spring twist on a classic!

Asparagus Carbonara

ingredients

2 ounces penne (gluten free for gluten free)

4 slices bacon (chopped)

1 handful asparagus

1 clove garlic (chopped)

pepper to taste

1 egg yolk

1 tablespoon heavy cream

1/4 cup pecorino romano

1 tablespoon parsley (chopped)

directions

Start cooking the penne.

Fry the bacon in a pan.

Cut the asparagus into penne shaped pieces.

Drain most of the fat from the pan but reserve some to cook the asparagus.

Add the asparagus, garlic and pepper and toss to coat in the bacon grease.

Nice! But you do your carbonara like in some parts of Northern Italy (with cream). Traditional carbonara is from Rome, and no cream on it. However I like being creative, and this version with asparagus looks very good!

Funny I should see this today Kevin.I saw Ruth Rogers from the fabulous Italian Cafe on Food TV this morning. She made carbonara. She didn't use cream.I want to try it so I will and if it is as good as hers I'll post it for your PPN.Good luck

catching up on your last handful of posts and once again - wow. WOW. i am a carbonara fan beyond words. and the rhubarb crumble - WOW. and the mango chicken sandwich just looked wonderful. it's endless...

Kevin, this is not only one of my favorite recipes from you but one of my favorite recipes EVER! So easy, quick, and delicious it's almost unreal. The boyfriend has already asked me to cook this again tomorrow :)

Silly question for you, though: how is the sauce safe to eat? As far as I can tell, the egg isn't actually cooked at any point, but obviously I didn't get sick so there must be something going on I don't understand.

Once again, bravo on the recipe! Will definitely be trying more of yours!

Steph: Glad you enjoy it so much! It is definitely one of my spring/summer time favourite dishes!

This dish tries to run the fine line between cooking the egg yolk sauce enough without scrambling it. The yolks are cooked when they are tossed with the still hot pasta, asparagus and pasta water in the hot pan.

i am italian, and i have to say that the original carbonara is NOT with the pecorino romano but with the PARMIGIANO REGGIANO, and NOT with bacon but with GUANCIALE, wich are pretty different things, and ABSOLUTELY WITHOUT CREAM or garlic.

adding asparagus could be a nice idea... but don't try to call it carbonara, it sounds awful to an italian!!!!!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.